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Mexican Steak Salad
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Mexican Steak Salad

50 Minutes
20 Min Prep
50 Min Cook
A 30-minute marinade in cilantro and lemon juice gives a beef flank steak a Mexican-style twist. Serve on a bed of lettuce to make a terrific entrée salad.
What You Need
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4 servings
Original recipe yields 4 servings
1/2 cup KRAFT Tuscan House Italian Dressing, divided
3 Tbsp. chopped fresh cilantro, divided
2 Tbsp. lemon juice
1 beef flank steak (1 lb.)
8 cups torn romaine lettuce
12 cherry tomatoes, halved
3/4 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
1
Mix 2 Tbsp. dressing, 1 Tbsp. cilantro and lemon juice; pour over steak in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove steak from marinade; discard marinade.
2
Heat grill to medium heat. Grill steak 5 min. on each side or until medium doneness (160ºF). Remove from grill; let stand 5 min. Cut across grain into thin slices.
3
Cover platter with lettuce; top with meat, tomatoes, cheese, remaining dressing and cilantro.
Kitchen Tips
Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Substitute lime juice for the lemon juice.
Special Extra
Top salad with 1/2 cup broken tortilla chips.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 410mg
18%
Total Carbohydrates 8g
3%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 29g
58%
Vitamin A
160%
Vitamin C
20%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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